DirtyFLRestaurant Inspection Data

TAJ-INDIAN CUISINE

University Square Drive
Florida, 33612
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10697717

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in foood preparation table. Employee removed drink and properly stored it. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on food preparation table. Employee removed and properly stored phone. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees working with food without a hair restraint.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions not stored a minimum of six inches off the floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wall and food preparation table. Employee removed and placed knifes at dishwasher. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board employee removed cloth and placed in dirty rag bin. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Chick peas, chicken, sauces, stored uncovered inside walk in cooler.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Vegetable balls stored in non-food grade bags.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored overtop cooked cauliflower inside walk in cooler. Chef removed and properly stored cauliflower. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened and held longer then 24 hours has no date markings inside reach in cooler on cooks line. Chef wrote date on milk. Cooked chicken, goat, beef ,soup all stored inside walk in cooler with no date markings linger then 24 hours. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Inspection Date: 5/13/2024

Inspection #: Visit ID: 8537401

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of chest freezer.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor in dry storage. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line, operator removed at time of inspection. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions before washing.
  • 08B-12-5:Basic - Stored food not covered. Lamb in reach in freezer not covered, operator covered at tie of inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of seasonings not labeled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Veggie balls in grocery bag in reach in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024 Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable ball 44 F in reach in cooler on cook line. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Floor cleaner on soda boxes, operator removed at time of inspection. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes and multiple items in walk in cooler not date marked. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled.

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8363282

  • 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty skewers store with clean skewers on wall on cooks line.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink stored inside reach in cooler on cooks line. Owner discarded drink. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of chicken stored on floor in kitchen area. Employee removed chicken and placed on table. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked a box of chicken up off the floor and did not wash his hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb cold holding at 45F. At 11:53.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator updated education packet. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board has stains and is no longer cleanable.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator updated education packet. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markers on meat stored inside walk in cooler.